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Cook-along dinners
Thursday 2 Mar from 7:00 pm to satisfied
Want a chance to engage directly with an Interaction 23 speaker and enjoy Zurich’s vibrant culinary scene at the same time? Come and design, cook up and share an ‘undefined’ dinner on Thursday 2 March after our conference hours. Dinner conversation will focus on topics related to the speaker’s presentation, (that is, if you don’t start talking about the food!).
Places are limited.
’Design the undefined‘ cook-alongs
To compensate for long-missed in-person socials from the past two years, we’re bringing back the social dining event to Interaction Week when we invite you to get your hands dirty!
At curated venues across the city of Zürich, you will help put together a meal with speakers and other interaction design practitioners from the conference (the level of engagement and group size will vary by venue). Don’t let the name ‘cook-along’ scare you––it doesn’t matter how good or awful of a cook you are. The chefs and instructors at the venues will guide you throughout the journey - all you need to do is participate, meet others and enjoy the evening while sipping the selection of Swiss wine (fun fact: most Swiss wines are consumed within the country and only about 1% of Swiss wine is exported).
All venues are within a 20-minute tram ride from Kongresshaus, our conference venue.
The ingredients of amore
Speakers: Hertje Brodersen, Johanny Pestalozzi, Nathan Shedroff, Anti Veeranna, Daniel Burka
Host: Fabienne Schumacher
Italian taste knows no boundaries. As a good neighbour, Switzerland has learnt to integrate excellent Italian cuisine into its menus. This dinner is what you are looking for if you too want to learn from a professional chef how to bring a touch of Italy into your kitchen.
*Vegetarian options available
Included
- Tasty Italian dinner
- Wine, water and soft drinks
- A peek into the Ginetta offices
Pop-up Restaurant «Churchill»
Speaker: Jason Edward Lewis
Host: Anton Fedosov
Find the iconic red train at the Zürich main train station! The SBB pop-up restaurant offers you a unique opportunity to dine on the Red Arrow on which Sir Winston Churchill travelled through Switzerland in 1946. The train is stable at the platform. The 3-course dinner will be suitable for vegetarians.
Menu
- Apero pastries
- Risotto with fresh ratatouille vegetables and white wine refined.
- Chocolate mousse blanc
Included
- A dinner in the “Churchill” Red Arrow, approx. from 7 to 10pm, stabled at the platform in Zurich main station.
- In contrast to our cook-alongs this is with reserved seat.
- SBB travel guide.
The taste of cheese
Speakers: Joe Macleod, Maggie Breslin, Tina Park
Host: Joy Berg
Taste the delicate blend of cheese to melt away the winter chill with a dip in the cheese and a sip (or more ;)) of wine. Starting with apero, you’ll enjoy the night with the traditional style fondue and finish with a classic Swiss dessert.
*Vegetarian options available
Included
- Traditional-style Fondue by chaeslaedeli.ch
- Classic Swiss dessert
- Wines and water
Playful and hearty
Speakers: Jill Lin, Steve Selzer, Emma Margarita Erenst
Host: Sonja Hamann
Originated from the mountainous Valais in southern Switzerland, raclette, the simple yet hearty Alpine dish loaded with cheese (quite literally) is for everyone to gather around the table and get creative with pairing combinations in the cozy environment. You will start the evening with apero, followed by traditional-style raclette and a classic Swiss dessert.
*Vegetarian options available
Included
- Traditional-style Raclette by chaeslaedeli.ch
- Classic Swiss dessert
- Wines and water
Mixing the past with the future
Speaker: Brenda Laurel, Mattia Vettorello
Host: Michael Booz
At this exclusive venue, you’re invited to help our chef and learn to prepare a three course gourmet menu taking inspiration from traditional Swiss cuisine revisited with a modern twist.
Included
- Swiss-modern three course dinner
- Wines and water
- Culinary Craft by Kocheria
Unwrapping Momos
Speakers: Samuel Huber, Niina Mikolanniemi, Sebastian Gier
Host: Alex Clapper
Flour dough filled with a variety of goodness (meat, veggies, tofu… you name it) has many names: empanada, gyoza, pierogi and more. In this cooking course, you will learn to make Tibetan-style momos from preparing the right batter mix and fillings to shaping the iconic spiral spout.
*Vegetarian and vegan options available
Included
- Hands-on preparation of those irresistible dumplings
- Wines and water
- Cooking class and Kitchen Party
Interaction 23 partners
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